Serve these party-ready grilled kabobs with any of our three flavorful sauces above.
16 7- to 8-inch wooden skewers
2 tablespoons honey
2 tablespoons spicy brown mustard
1 1/2 pounds peeled, jumbo-size raw shrimp with tails (16/20 count)
1 tablespoon Caribbean jerk seasoning
2 tablespoons olive oil
1/4 teaspoon salt
3 yellow squash, cut into 1/4- to 1/2-inch slices
2 zucchini, cut into 1/4- to 1/2-inch slices
1 red bell pepper, cut into 1 1/2-inch pieces
1 tablespoon olive oil
Salt and pepper to taste
How to Make It
Soak wooden skewers in water 30 minutes. Stir together honey and spicy brown mustard. Toss shrimp with Caribbean jerk seasoning, 2 Tbsp. olive oil, and 1/4 tsp. salt. Thread onto 8 skewers. Thread squash slices, zucchini slices, and red bell pepper pieces, onto remaining skewers. Brush vegetable kabobs with 1 Tbsp. olive oil; sprinkle with salt and pepper to taste. Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat. Grill vegetables 15 minutes or until tender, turning occasionally. Grill shrimp 2 minutes on each side or just until shrimp turn pink. Baste shrimp with honey mixture. Serve immediately.